Bread katka is a popular street food of city Rajkot, Gujarat. It is made with bread pieces, chaat chutneys, masala sing, and a top with nylon sev. It is easy to make with leftover bread and all available ingredients in your kitchen. It tastes sweet, sour, and spicy and loves by all kinds of age groups. In this recipe, I share three types of chaat chutneys and masala sing recipes. Do try this street-style bread katka recipe.
The key to making tasty bread katka at home are
- Use ladi pav for this recipe, but you can use leftover bread slices instead of it.
- The consistency of chaat chutney should be liquid, so it will easily absorb into the bread.
- Masala peanuts give a crunchy taste to the dish, you can use fried chana dal or boondi instead of it.
- Lastly, once the recipe is made, it has to be served immediately.
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Bread katka recipe | street style bread katka | how to make bread chaat
Ingredients
For Rajkot famous green chutney
- 1 cup or 100 grm chopped green chilli
- 1 lemon juice
- ยผ tsp hing
- 1 tsp turmeric powder
- Salt to taste
- ยฝ cup peanuts
- 100 ml or ยฝ cup water
For date-tamarind chutney
- ยฝ cup tamarind - imli soaked into hot water
- 1 bsp oil
- ยฝ tsp hing
- 2 tbsp kashmiri red chilli powder
- 1 tbsp jeera powder
- ยฝ tsp dry ginger powder
- 2 litre water
- 1 cup chopped dates
- 1 cup jaggery - gud
- 1 tsp black salt
- Pinch of salt
For garlic chutney
- 10-12 red chilli soaked into hot water
- 8-9 garlic cloves
- 1 tsp black salt
- 1 tsp jeera powder
- Salt to taste
- 50 ml water
For masala sing
- 1 cup peanut
- 1 tsp oil
- ยผ tsp turmeric powder
- ยฝ tsp red chilli powder
- ยฝ tsp dry mango powder
- ยฝ tsp chaat masala
- ยฝ tsp black salt
- Pinch of salt
- ยฝ tsp garam masala
- 1 tsp sugar
Assembling bread katka
- 12 ladi pav
- Tamarind-date chutney
- Green chutney
- Garlic chutney
- Boiled chana
- Masala peanuts
- Chopped onion
- Chaat masala
- Nylon sev
- Some coriander leaves
Instructions
Making Rajkot famous green chutney
- In a mixture jar, add chopped green chilli, lemon juice, hing, turmeric powder and salt. Grind it.
- Then add peanuts and water. Grind it.
- Green chutney is ready.
Making tamarind date chutney
- Soak the imli in hot water for 15-30 minutes, after soaking squeeze out the pulp from imli for easier straining. Set wok on low heat, add oil and the powdered spices and cook them briefly without burning.
- Now, use a sieve and strain the imli pulp along with its water and add additional 2 liters of water, discard the imli remains in the sieve.
- Now add, chopped khajoor, grated gud, black slat and salt to taste, mix well to dissolve the gud, cover and cook on medium flame for 15-20 minutes.
- Check and stir in short intervals, do not cook the chutney too much as it has to be thin in consistency and not syrupy or semi-thick.
- Use a sieve and strain the chutney, allow it to cool down.
- Sweet tamarind chutney is ready.
Making garlic chutney
- In a mixture jar, add soaked dry red chill (discard its water), garlic cloves, black salt, jeera powder and salt to taste, add 50 ml water, grind into a fine paste.
- Garlic chutney is ready to use.
Making masala sing
- In a pan, add one teaspoon oil and then add turmeric powder and mix well. Add peanuts to it and roast the peanuts for 4-5 minutes on low flame.
- Once the peanuts are appropriately fried, remove them from the flame and add red chilli powder, dry mango powder, chaat masala, black salt, garam masala, and sugar.
- Mix well and Keep it aside to cool. Then store it in an air-tight container.
Assembling bread katka
- Cut pav into slightly big pieces, arrange them into the plate.
- Firstly spread sweet tamarind chutney so it will absorb into bread pieces.
- Then spread green chutney and garlic chutney on it.
- Sprinkle some boiled chana, masala peanuts, and chopped onion on bread pieces.
- Garnish with nylon sev and coriander leaves.
Notes
- The consistency of tamarind-date chutney should be thin, so it will easily absorb into bread pieces.
- For masala sing, add masala when sing is slightly hot.
- Use chutney according to your taste.
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